Description
An elegant and luxurious risotto made with tender lobster meat, creamy Arborio rice, and rich Parmesan cheese, perfect for special occasions or an indulgent dinner.
Ingredients
- 1 1/2 cups Arborio rice
- 2 lobster tails, cooked and chopped
- 4 cups seafood stock, warmed
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
- 2 tbsp chopped fresh parsley
Instructions
- Heat olive oil and 1 tablespoon butter in a large saucepan over medium heat.
- Add shallot and cook until translucent. Stir in garlic and cook for 30 seconds.
- Add Arborio rice and stir to coat, cooking for 1–2 minutes.
- Pour in white wine and simmer until mostly absorbed.
- Add warm seafood stock one ladle at a time, stirring constantly and allowing liquid to absorb before adding more.
- Continue until rice is creamy and tender, about 20 minutes.
- Stir in heavy cream, Parmesan cheese, remaining butter, salt, and pepper.
- Gently fold in lobster meat and cook for 2–3 minutes until heated through.
- Finish with lemon juice and garnish with parsley before serving.
Notes
- Use freshly cooked lobster for best flavor.
- Keep stock warm to ensure a creamy risotto texture.
- Serve immediately for optimal consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stirring
- Cuisine: Italian